The professional culinary certification program is offered by the University of South Carolina's School of Hotel, Restaurant and Tourism Management. It is designed for professionals seeking career development in the foodservice industry, while also providing an accessible and exciting challenge for home cooks looking to advance their personal culinary knowledge.
Course Rotation
All members of one class will be part of the same rotation. A rotation is a complete set of the 11 Culinary Institute courses, beginning with Safety and Sanitation and culminating with Baking Skills II.
Classes are held in the evenings on Mondays and Wednesdays OR Tuesdays and Thursdays from 6-10 p.m. with some accommodations made for the schedules of our working chefs. Students will attend four-hour classes that incorporate a classroom lecture followed by a "hands-on" kitchen skills laboratory.
Fundamental Classes
Sanitation Management
Students will explore the fundamentals of food and environmental sanitation as they
examine the origins of foodborne illness and the implementation of HACCP. The National
Restaurant Association ServeSafe exam will be administered in this course to fulfill
the graduation requirement.
NRAEF ManageFirst Program (certification)
This program focuses on key competencies defined by today’s restaurant, hospitality
and food service leaders. Serving as an additional certificate from the National Restaurant
Association (NRA), students will develop skills to make theymselves highly marketable.
Stocks, Sauces and Soups
This course will introduce students to the cooking techniques of simmering and boiling.
Lecture, demonstration and production focus on stocks, sauces, soups and related ingredients,
with an additional emphasis in proper use of knives, tools, smallwares and equipment.
Vegetables, Grains and Starches
Learn about purchasing and evaluating freshness of vegetables and starches, along
with storage and multiple cooking methods. Students will also learn to identify and
use various grains, starches and vegetables.
Skills of Meat Cutting
In this course, students will discuss purchasing, receiving, evaluating and proper
storage procedures for poultry and meats. The emphasis for this class will be placed
on primal and sub-primal cuts, federal inspections, grading, yields, as well as the
classification of meats, poultry and game. Laboratory activities include hands-on
fabrication of pork, beef, poultry and lamb.
Introduction to Baking and Pastry
Although these items are basic, they are essential as the foundation or accent for
any meal. Production will include basic breads and rolls, starting with mixing, proofing
and proper baking temperatures, laminated dough, muffins, quick breads, cookies and
pies. Students' primary focus will be proper use of the baker’s scale, liquid measurement
and equipment identification.
International and Regional Cuisine
Students will be introduced to a variety of cooking techniques related to regional
recipes, including grilling, roasting and deep-frying. Lecture, demonstration and
production revolve around North, Central and South American cuisine. Internationally,
we will expose students to a variety of other national cuisines that have been an
inspiration to American Cuisine. Ingredients and plate presentations will be emphasized.
Seafood, Fruits and Sandwiches
This is a trifecta of favorites! Come learn about different methods for cooking seafood,
while also learning how to store seafood properly. Students will also master fruit
preparation, traditional sandwich preparation and new ways of preparing and serving
sandwiches. And, well… who doesn’t love a great sandwich?
Advanced Classes
International and Regional Cuisine
Students will be introduced to a variety of cooking techniques related to regional
recipes, including grilling, roasting and deep-frying. Lecture, demonstration and
production revolve around North, Central and South American cuisine. Internationally,
we will expose students to a variety of other national cuisines that have been an
inspiration to American Cuisine. Ingredients and plate presentations will be emphasized.
Garde Manger
This advanced course will introduce students to modern and traditional techniques
in the preparation of cold entrées, pâtés, terrines, salads and sushi. This course
also concentrates on the practical techniques of platter design and presentation.
Advanced Patisserie/Dessert
You had me at dessert! Tantalize the taste buds of your patrons and guests through
the production of creams, ice creams, sorbets, mousse, chocolate, strudel, phyllo,
sauces and plated desserts. Daily presentation of individual desserts and creative
plate presentation are featured.
Tuition Per Class: $550
One-time Fees
There is an additional, one-time cost of approximately $200 for uniforms, books, and
a knife set. Students are required to have these course materials prior to the start
of the Stocks, Sauces and Soups course (the third course). Students do not pay the
university for these materials. Students will be given ordering information at the
first class. A registration of $300 will be applied to your last class of the rotation.
Total Tuition and Fees: $6,550
Military Veterans: GI Bill® benefits are accepted for this program.
Withdrawal/Refund Policy:
A withdrawal/refund request must be postmarked 14 business days prior to the beginning
of a course in order to receive a refund, less a $100 processing fee. No refunds can
be made after the course begins.
More Information
For more information, please contact the program director who will be happy to assist you.
George Hendry
803-777-4402